Italian Fresh Fruit Tart

Ingredients

• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup butter softened
• 1 teaspoon lemon zest freshly grated
• 1 teaspoon juice of lemon fresh
• 1 teaspoon vanilla 
• 3  eggs 
• 0.5 cup apricot preserves 
• 0.5 cup raspberry jam 
• 1 tablespoon almond extract 
• 4 cups blackberries fresh such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blackberries, blueberries
• 1 teaspoon honey 
• 1 serving powdered sugar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• pizza pan
• plastic wrap
• toothpicks
• tart form

Directions

1. Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms.
2. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
3. Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan.
4. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
5. Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto.
6. Spread over crust. Arrange fresh fruit on top.
7. Drizzle with honey; sprinkle with powdered sugar.
8. Serve immediately, or cover and refrigerate.